Transcript of "Foodborne illnesses 1"

1.
Foodborne Illnesses

2.
Caused by BacteriaBacteria are classified as “spore forming” and “non spore forming”Spore – enables a cell to survive environmental stress such as cooking,Freezing, high salt condition, drying and high acid condition. Spore forming bacteria are found in foods that are grown in soil and animal products.

17.
8. Staphylococcal illnessBacteria : Staphylococcus aureus Facultative anaerobic bacteria. Can grow in cooked or safe foods that are recontaminated Commonly found in human skin, hands, hair, nose and throat. Carrier are healthy and unhealthy people Can grow in high salt or high sugar, and lower water activity

21.
The viruses foodborne disease differ from bacteria:2) They can only multiply inside the living host3) Viruses do not multiply in foods.4) Viruses are usually transferred from one food to another.5) From a food handler to food and water6) A potentially hazardous food is not needed to support survival of virus

28.
PARASITES• Parasite is a biological hazard. They need a living host to survive. Parasites can enter a food system and can cause foodborne illnesses

29.
1) ANISAKIS• Anisakis spp. Are nematodes (roundworm)Associated with food borne infection from fish.• Anisakis is about 1- 1 ½ inches long and a diameter of human hair.• They are beige, ivory, white, gray, brown or pink.

30.
Symptoms:• Vomiting, abdominal pain if the worm is attached to the stomach• Coughing if the worm is attached to the throat• Sharp pain, fever if the worm is attached to the large intestines

37.
• Molds grow in any conditions ( moist, dry, acidic, salty, sweet, cold, warm)• Mold produce toxins, some of which relate to cancer and cause allergies• Aflatoxin can cause liver disease• Molds can be used to make cheese such as Brie, Camembert, Gorgonzola, Bleu cheese• Although the cells and spores can be killed by heating to 140°F for 10 minutes, the toxins are heat stable and are not destroyed

38.
2. Yeast• Like molds, yeast can cause food spoilage• Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast• Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the presence of yeast• Discard any foods that has the evidence of yeast

39.
Case Study # 1A day care center is serving a stir fried rice for lunch. Prior to preparation , the cook empty the trash. Then he began cooking the rice. The rice was cooled at the proper temperature. The covered rice was then placed at the table and allowed to cool at the room temperature at 1:00 PM. The cook placed it in the refrigerator at 6 pm. The ff. day, at 9 am , the rice was combined with other ingredients for stir fried rice.

40.
And cooked for 74°C for 15 seconds. The cook covered the rice and left it on the range she covered it gently and reheat it again. After serving the rice with in an hour, several children began vomiting and had few diarrhea.Based on the formation, was the illness cause by what1) Pathogens? ( 2 pts) - bacteria2) Based on the following symptoms what is the possible foodborne illness of the children? ( 2 pts.) - Perfringen3) Give 3 conditions why the food was contaminated? ( 3 pts. ) - Cross contamination (by hand) - Time abuse - Temperature abuse4) As a future manager, come up 3 plans on how to prevent foodborne illnesses. ( 3 pts. )

41.
1) Bacteria2) Time , temperature abuse3) Not cooked at the proper temperature and not cooked at the proper time4) The food was improperly cooled the second time

42.
Case # 2Mang Erning is a cook of a local restaurant.With 10 yrs. Of experience in cooking, his restaurant became a well known to the local municipality. Until a group of people experienced headache, stiff neck, confusion loss of balance, and convulsion. They have the food analyzed and they found out that the food that was contaminated were hotdogs and deli foods. The meat that they ate was also not been cooked properly.After that incident Mang Erning’s restaurant was temporarily closed by the local govenrmentGive the name of the possible illness and the name of the possible bacteria infected the group of people. (10 pts.)ListeriosisListeria Monocytogenes

43.
Plans:2)Exercise good personal hygiene among employees3)Prepare foods and cook it right away4)Cook foods at the proper temperature